Edamame is one of my favorite foods but I don’t like sliding the beans out of the pods with my teeth. I buy already shelled organic edamame for this recipe. Once the ingredients are room temperature this dip is easy to whip together in a food processor. And it’s very filling and very healthy.  No sour cream, no mayonnaise.   The photo here shows it being served with spicy organic blue corn chips, but serve it with whatever you like – this dip has plenty of kick of its own.

This recipe was adapted from Alton Brown’s Edamame Dip post on www.foodnetwork.com.  His recipe also calls for  1/2 cup cilantro, but in our house we consider cilantro a “vile weed.”

5.0 from 1 reviews

Edamame Dip


  • 12 oz shelled, cooked, and cooled edamame
  • ½ cup chopped yellow onion
  • 2 large garlic gloves
  • Juice of one lime
  • 1 tbsp miso paste (any color)
  • 5 tbsp olive oil
  • 1 tsp red chili paste
  • 1 tsp salt
  • ½ tsp ground black pepper

  1. If you want a milder onion and garlic flavor, sauté them in a tbsp of olive oil first.
  2. Cook edamame according to package directions. Let cool.
  3. Place edamame, onion, garlic, lime juice, miso, salt, chili paste and pepper into a food processor and process for a few seconds (pulsing helps keep it from all sticking to the side of the bowl). Stop to scrape the sides of the food processor bowl occasionally.
  4. With the processor running, slowly add the olive oil.
  5. Once all the olive oil has been added, empty contents into a mixing bowl and give it a final mix by hand.
  6. Taste and adjust seasoning as desired. Refrigerate.

Nutrition Facts are an estimate based on ⅛th of this recipe, does not include chips. Can be stored in an airtight container for up to 5 days. Sodium content can be reduced by using less miso and salt.